Paul Cezanne Inspired Recipe for Leg of Lamb
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops.
Paul Cezanne may not have painted many sheep, but he certainly recorded indelible countryside scenes that still exist today. This roasted leg of lamb is probably something that Paul Cezanne ate many times during his lifetime.
The Provence Gourmet shares his recipe for an easy main dish made with local lamb. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) for information on his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Paul Cezanne's Roasted Leg of Lamb
Ingredients
- 4 1/2 lbs leg of lamb
- 3 1/3 lbs spring onions
- 7 garlic cloves
- 2 ripe tomatoes
- 10 oz chicken stock
- 2 cups white wine from Provence
- 1 bay leaf fresh
- fresh savory
- fresh rosemary
- .7 oz butter softened
Instructions
- Preheat your oven to (270°C or 520°F)
- In a small mixing bowl, add crushed aromatic herbs (bay leaf, savory, rosemary) to the butter and crushed clove of garlic. Mix the ingredients well and coat the whole leg of lamb with the butter-herb mixture.
- In a roasting pan, put the meat in the oven for 20 minutes.
- Meanwhile, peel and rinse the onions. Cut off the bottoms, including any roots, but keep 2 inches worth of the green tops.
- Set the rinsed onions in a baking dish, add olive oil, and lightly sprinkle with sugar.
- After you have removed your meat from the oven, replace it with the onions for 5 to 10 minutes so that the onions brown a bit. Remove from the heat.
- Then add onions to your roasting pan around the meat.
- Reduce the oven temperature to (240°C or 460°F) and cook for another 10 minutes.
- Remove the dish from the oven, add the chopped tomatoes, the unpeeled 6 cloves of garlic, and the white wine, and return to the oven for about 10 minutes.
- Remove the pan and baste your meat with the chicken stock.
- Add a generous amount of little salt and pepper.
- Put the meat back in the oven for a final 30 minutes. Baste the meat occasionally and turn it over at least once.
- When the 30-minute timer rings, open up the oven and let your meat rest for 10/15 minutes. Carve and serve.
- Serve with a green salad and a tannic Provencal Rosé wine like a Château Simone.
Guide: Provence Wine Regions and Vineyards
Recipe for Lamb Dishes
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